Comments on: Dulce de Naranja Agria (Seville Orange)

By: Jose

Jose — Wed, 04 Nov 2009 16:52:26 +0000

Daniel: The grapefruit version is only slightly bitter but in a really nice tasting way. The lemon version is more sour than bitter. Remember the piths really don’t have the same breadth of flavor that the pulp does.

By: Daniel

Daniel — Wed, 04 Nov 2009 04:18:21 +0000

Sounds fantastic! I’m going to try this.
You mentioned you can make it with lemon or grapefruit.
Isn’t it a little bitter?

By: Jose

Jose — Sat, 08 Aug 2009 16:16:24 +0000

My pleasure! Yes, I guess all cultures have their resourceful cooks!

By: Olivia

Olivia — Sat, 08 Aug 2009 16:06:14 +0000

Thank you for your recipe for Dulce de Naranja Agria. I’m originally from the north of Mexico and I grew up knowing a similar treat called conserva de naranja. My mother’s recipe called for soaking the oranges, peel and all, for 3 days and using piloncillo instead of sugar. Again, thanks for your recipe, it brings back happy memories.

PS: Does anyone know where this recipe originated from?

By: Nathan

Nathan — Mon, 20 Apr 2009 22:59:36 +0000

I left you an award in my blog you wcan pick it up if you’d like

By: JCD

JCD — Thu, 12 Feb 2009 07:39:41 +0000

This reminds me of my Mom always reminding me to save up my orange piths as a kid….Remember that? As an side,we all just had cascos de guava with queso blanco this past January when the family was all together…Conyoooooo..the things that trigger thoughts of our childhood here in exile.Viva Cuba Libre!

By: Jose

Jose — Sat, 07 Feb 2009 07:37:08 +0000

Hey Nathan, boil these for at least 1 and a half hours. Do not leave the peel–that will ruin this dessert… it will be sooooo bitter. I did try soaking them for 3 days, that worked too but it was less predictable.

By: Nathan

Nathan — Sat, 07 Feb 2009 07:30:59 +0000

I’m really glad you made this post, I’ve always wanted to make orange, lemon, limes, grapefruit, and bitter orange peels in syrup, now I know.

I’ve always seen recipes where they have to soak for so many hours, I’m glad you showed me the procedure of twice boiling.

I just have one question, approximately how much time do I boil them?

Also can I just leave the peel, or will it ruin the texture?